Floating Olive Branch
Truffle Soft Scramble with Jambon and Brown Bread

Serves 4 


8 eggs 

1/4 cup heavy cream 

1/4 cup chicken broth 

Pinch of Black Truffle Sea Salt 

Pinch of black pepper 

2 teaspoons Black Truffle Infused Olive Oil 

2 tablespoons sour cream

1 tablespoon fresh chives, chopped 

1 tablespoon fresh dill, chopped 

1 tablespoon Black Truffle Balsamic Vinegar 

6 ounces jambon or jamon, thinly sliced 

Brown bread, sliced and toasted 


Place eggs, heavy cream, broth, truffle salt, black pepper, and truffle oil in a medium bowl and whisk until combined and beaten. Heat a medium non-stick skillet over medium-low heat. Once hot, add the egg mixture and slowly scramble until creamy and cooked through. Divide soft scrambled eggs between plates and top each serving with a light dollop of sour cream. Sprinkle with fresh herbs and drizzle with balsamic; serve with jambon and brown bread on the side.